NSF ANSI 51-2019 PDF

Full title and description

NSF/ANSI 51:2019 — Food Equipment Materials. This American National Standard establishes minimum public-health and sanitation requirements for materials and finishes used in the construction and components of commercial food equipment (for example: broilers, beverage dispensers, cutting boards, stock pots, tubing, sealants, gaskets and valves). The requirements are intended to ensure materials will not adulterate food and that surfaces are cleanable and sanitizable.

Abstract

NSF/ANSI 51:2019 sets performance and compositional criteria for materials that come into contact with food or are used in foodservice equipment. The standard addresses material formulation, surface finish, cleanability, and restrictions on certain hazardous constituents (e.g., lead and heavy metals) so that food equipment is safe to use and can be maintained in a sanitary condition. The 2019 edition was later revised by subsequent editions to reflect regulatory and testing updates.

General information

• Status: Superseded (historical edition; subsequently revised by later editions of NSF/ANSI 51).
• Publication date: September 1, 2019 (2019 edition).
• Publisher: NSF International (American National Standard — ANSI approved).
• ICS / categories: ICS 67 — Food technology; relevant subcategories include 67.250 (Materials and articles in contact with foodstuffs) and 67.260 (Plant and equipment for the food industry).
• Edition / version: NSF/ANSI 51:2019 (edition published 2019).
• Number of pages: 30 pages (2019 PDF).

Scope

Applies to materials and finishes used in the manufacture of commercial foodservice equipment and their components, including items intended to contact food or to be exposed to food-preparation environments. The scope covers compositional limits, surface finishes, cleanability and compatibility with sanitizing processes, and criteria for specific material types (metals, coatings, plastics, wood, glass, elastomers, etc.). The standard serves as a reference for certification programs and for manufacturers to demonstrate that equipment materials meet recognized public-health and sanitation expectations.

Key topics and requirements

• Material formulation and compositional limits to prevent adulteration of food (including restrictions on intentionally added lead, arsenic, cadmium, mercury and other hazardous constituents).
• Surface finish and cleanability — criteria and test considerations to ensure surfaces are smooth, non-porous where required, and readily cleanable and sanitizable.
• Specific requirements and acceptance criteria for common material families (stainless steels, ferrous metals, plastics and polymers, coatings, glass, wood, elastomers, gaskets and sealants).
• Testing, verification and documentation expectations used for third‑party evaluation and product certification.
• Lead-content evaluation guidance and alignment with referenced lead-content requirements (for example, evaluation consistent with NSF/ANSI/CAN 372 and recent regulatory changes affecting water-contact materials).

Typical use and users

Manufacturers of commercial foodservice equipment and components use the standard to select acceptable materials and to prepare products for third‑party certification. Certification bodies and testing laboratories use the standard as a basis for material evaluations and reports. Regulatory authorities, equipment specifiers, procurement teams, foodservice operators, and product designers consult NSF/ANSI 51 when assessing material suitability and sanitary design for commercial food environments.

Related standards

Commonly referenced alongside NSF/ANSI 51 are other NSF/ANSI and industry standards such as NSF/ANSI 2 (food equipment — drink dispensers and components), NSF/ANSI/CAN 372 (lead content), other NSF food equipment standards in the NSF portfolio, and relevant regulatory texts and test methods cited within the standard. Users often consult the later revisions of NSF/ANSI 51 (2021, 2023) for updated requirements.

Keywords

Food equipment materials; sanitary materials; cleanability; NSF/ANSI 51; material formulation; lead content; food-contact materials; equipment certification; sanitation; stainless steel; coatings; gaskets; sealants.

FAQ

Q: What is this standard?

A: NSF/ANSI 51:2019 is an American National Standard titled "Food Equipment Materials" that specifies minimum public-health and sanitation requirements for materials and finishes used in commercial food equipment.

Q: What does it cover?

A: It covers material composition, surface finish and cleanability, acceptance criteria for common materials (metals, plastics, coatings, wood, elastomers), and requirements used for third‑party evaluation and certification of food equipment materials.

Q: Who typically uses it?

A: Manufacturers, product designers, testing laboratories, certification bodies, regulatory authorities, procurement/specification professionals, and foodservice operators use the standard when selecting, evaluating or certifying materials for food equipment.

Q: Is it current or superseded?

A: The 2019 edition is a historical/superseded edition. NSF/ANSI 51 was revised after 2019 (notably in 2021 and again in 2023); users who need current compliance requirements should consult the most recent NSF/ANSI 51 edition.

Q: Is it part of a series?

A: Yes. NSF/ANSI 51 is part of NSF's broader food‑equipment standards portfolio and is frequently used together with other NSF/ANSI standards and referenced documents (for material-specific tests and lead-content verification such as NSF/ANSI/CAN 372).

Q: What are the key keywords?

A: Food-contact materials, sanitary design, cleanability, material formulation, lead content, NSF certification, food equipment components.